Steak and kidney pudding
|Steak and kidney pudding|
|Alternative names||Kate and Sidney pudding, wake and bakey pudding, snake and kiddy pudding", snake and pygmy pudding, babby's yead, baby's head|
|Place of origin||Sussex, United Kingdom|
|Main ingredients||suet pastry, diced steak and beef, lamb's or pig's kidney|
|Cookbook:Steak and kidney pudding Steak and kidney pudding|
Suet pastry is used to line a bowl into which the steak and kidney mix is placed with onions, stock etc. A suet pastry lid is then placed on top and sealed tightly. The top is then covered with muslin cloth which is tied round the bowl. This is placed in a covered saucepan and steamed for about four hours or until the pudding is cooked. Some recipes then stipulate making a small opening in the top and pouring rich stock into the pudding ten minutes before serving.
- Beeton, Isabella (1870). Meats, how to select, how to cook, and how to carve. London: Ward, Lock and Tyler. pp. 25 – 26.
- Fulton, Margaret (2007). Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A-Z. London: Apple Press. p. 506. ISBN 1-84543-229-0.
- Icons.org - steak-kidney-pie
- Brophy, John and Eric Partridge. The Long Trail: Soldiers' Songs and Slang, 1914-18, Revised edition. Sphere, 1969. ISBN 0-7221-1885-6.
- Steak and kidney pudding recipe at bbc.co.uk